This frosting is a fun fluffy mocha twist on ermine frosting. The boiled milk paste has coffee and chocolate cooked in for a tasty topping for cake or cupcakes.
This frosting is a fun and delicious twist on one of my all-time favorite frostings, Vicki’s Whipped Cream Frosting. I just love how light and fluffy it turns out.
I replaced some of the flour with cocoa powder and added just a bit of instant coffee granules to deepen the flavor. I also went ahead and threw the sugar in with the milk when I cooked it.
It works great either way, but this way ensure that there won’t be any grainy texture left in the frosting.
The key to getting this frosting right is cooking the flour/sugar/cocoa mixture thick enough. It should be like a really thick pudding or paste when you take it off the heat.
You should have to scoop (or at least coax) it into the mixer bowl when it is cooled, it should not be able to be poured. The other key is to make sure it is completely cooled to room temperature before you add it to the butter.
You don’t want to melt the butter at all. Other than that, just let it whip nice and long. That is where you get that great fluffy texture.
Don’t get yourself in a hurry and take it off too soon. If you have never made a cooked frosting, you don’t know what you are missing!
The only word of warning is that this frosting doesn’t fare well in hot temperatures. It is a very soft butter frosting and you are going to want to keep it cool or at room temperature.
If you are having a summer BBQ, you’ll want to keep them in the house until you are ready to serve them.
I brought these too a gathering at my uncle’s river camp. They were well received, especially by my Uncle Steve. He said he wouldn’t mind drowning in the stuff!
More great coffee inspired recipes:
Mocha whipped cream is another fun topping for desserts. We have piped it on cheesecakes, sponge cakes and more!
Mocha chocolate chunk cookies are rich and chocolaty with the goodness of coffee baked right in.
No bake mocha cheesecake is pretty and delicious. The fluffy mocha cream cheese center is hard to beat.
- 3 T flour
- 3 T cocoa
- 1 tsp instant coffee
- 1 cup sugar
- 1 cup milk
- 1 cup butter, softened
- 1 tsp vanilla
- In a medium saucepan, whisk together flour, cocoa, instant coffee and sugar. Add the cold milk, a little at a time. Whisk after each addition to avoid lumps.
- Heat over medium heat, stirring constantly until mixture becomes a thick paste.
- Cool and then chill in the refrigerator until ready to use.
- Once the cocoa paste you made is chilled, cream the butter in your mixer until smooth.
- Scoop the cocoa paste mixture into butter and add vanilla. Whip on high speed for 7-10 minutes or until light and airy.
- Frost your cake or cupcakes. Store in the refrigerator.
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Amount Per Serving: Calories: 112Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 66mgCarbohydrates: 10gFiber: 0gSugar: 8gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.